| Rich's Sunday Shrimp Omelet | ||||||
| Okay. Maybe I am cheating by including a recipe of my husband's, but he is a great cook, and this is a great recipe. It includes his favorite-herb de Provence mixture, which if he could buy it by the bushel, he would. | ||||||
Ingredients: 1 Tblsp. milk 1 tsp Herbs de Provence Filling: 1 Tblsp. butter 1 shallot chopped 1 green onion chopped 2 small-medium size garlic, pressed 2 small tomatoes, seeded and chopped 7 oz. Frozen cooked salad style shrimp 1/4 cup parsley, chopped 1/2 fontina cheese, grated 1/2 Tblsp. Cream of Sherry |
Directions: Mix omelet (egg) ingredients in a bowl. Which briskly, set aside. In a 12" skillet add butter, shallot, green onion, garlic and cook everything until onion is translucent. (2 min) Add tomato, shrimp, parsley. Cook over medium heat until tomato starts to break down (about 4 min). Drag ingredients to side of pan and angle pan up to let juice strain to the corner. Raise heat to high and reduce liquid by 2/3 rds. Pull all the filling to top of pan away from juice. Add sherry and cook for 1 more minute. Add salt and pepper to taste. In a separate omelet pan, about 12 ", add butter and 1/2 egg mixture. Cook over medium heat until it starts to harden. Put fontina cheese on one side. Add half the filling and fold over. Cook one minute. Serve warm. Repeat with remaining ingredient. |
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